AuthorMariaCategorySalad & Veg, Starters & Sides, VegetarianA simple recipe that is perfect for a mid-week quick and healthy fix. The sweetness from the fig provides a naturally sweet taste which sits nicely next to the saltiness of the feta.
Add the boiled water and stock cube to a pan and stir.
Add the quinoa and boil until the water is absorbed by the quinoa.
Remove the quinoa from the head and transfer into a serving dish.
Sprinkle some feta & tapenade and stir through the quinoa.
To serve, lay a bed of rocket leaves on the plate and place the quinoa over in the shape of a mound. Place some sliced figs and drizzle with olive oil.
Ingredients
Directions
Add the boiled water and stock cube to a pan and stir.
Add the quinoa and boil until the water is absorbed by the quinoa.
Remove the quinoa from the head and transfer into a serving dish.
Sprinkle some feta & tapenade and stir through the quinoa.
To serve, lay a bed of rocket leaves on the plate and place the quinoa over in the shape of a mound. Place some sliced figs and drizzle with olive oil.